Sticky rhubarb and ginger loaf cake.
From the outside London may well appear to be an amorphous conglomeration of homes, roads and places to tap in with your Oyster card. It really isn’t. North London and South London may as well be on opposite sides of the planet and simply by travelling a few hundred yards down a road you can move from one distinct district to another. What has all this got to do with a sticky rhubarb and ginger loaf cake, you may well ask?
Last week one small village on the edge of Boris’ kingdom held it’s annual charter fair. Cheam is where I spent my high school years and I remember the fair well. It used to be held on the actual charter day and was often mid week. Mostly it consisted of a few fairground rides and that was it. Now the fair is a huge community event, everyone from the Horticultural society to the Rotary club of Cheam has a stall as well as the schools and individuals.
One stall just sold sticks of rhubarb. So I had to get some and this is where the idea for the cake came from. I took a golden syrup cake recipe by Rachel Allen as the basis of this recipe and substituted the preserved ginger for 150g of roasted rhubarb. Roasting the rhubarb takes away a little of the liquid from the stalks and really concentrates the flavour too.
150g rhubarb stalks cut into 3″ pieces.
1 tsp demerara sugar
- Preheat the oven to 190c
- Place the rhubarb into a oven proof dish.
- Bake for 30 minutes.
- Allow to cool.